Harvest 2018 Declared a Success

The 2018 wine harvest has come to an end and everyone is happy with the crop. Growers finished harvesting in late October and early November. The quality is believed to be high. Here's what some winemakers have posted on Facbook:

Aluvé (Kelly and JJ Menozzi): "The last of our Estate Cabernet Sauvignon and Petit Verdot was harvested Monday [October 19]. We are excited about how the 2018 vintage is tasting now."

Trey Busch (Sleight of Hand) called it "one for the ages! Quality is through the roof, and we had a picture perfect Autumn to lead us into November."

Jan Roskelley (Tero Estates): "Yes, the grapes were cold. Yes, they were tasty! They will be gorgeous in the bottle...years from now!"

Walla Walla Vintners (November 6): "As the final lots are pressed out and the last of the barrels are being filled...the end is in sight. 2018 has been one beautiful vintage."

What We're Drinking for Thanksgiving

Every year, I get annoyed when grocery stores and liquor stores recommend foreign wines for Thanksgiving. The main motivation seems to be that retailers want you to buy what they want to sell. Thanksgiving is distinctly an American holiday and should be celebrated with our own wines. 

Three years ago (2015) we celebrated Thanksgiving here in Walla Walla with Ted and Joyce Cox and other friends. I supplied the wines, a selection of wines suitable for the Thanksgiving dinner. I will be doing the same again this year. Here's what I'll be bringing. 

A couple of bottles of Washington sparkling wines from Treveri to go with the appetizers. 

A couple of bottles of Washington Rieslings (Long Shadows and Eroica) for those who like a slightly sweet white wine.

A couple of bottles of "GSM" wines L'Ecole No. 41 and The Walls). The combination of Grenache, Syrah and Mourvèdre is made to order for the savory spices and herbs of Thanksgiving.

A couple of bottles of Washington Syrah for those liking a bolder yet compatible red. A Reynvaan will provide just the right amount of Rocks earthiness and a Waters will offer suppleness and spice.

A Seven Hills Late Harvest Riesling and a Whidbey's Port for dessert. 

When you choose wines for Thanksgiving, think aromatics, wines whose aromas and flavors can complement the spice and herb aromas and flavors of the turkey and all the fixings. Steer away from dry whites such as Chardonnay and tannic wines such as Cabernet Sauvignon. If you want a "Bordeaux" wine, try a Carmenère or a Cabernet Franc.